The Gourmet's Guide to Europe Part 14

Kempinsky's, in the Leipzigerstra.s.se, a very popular restaurant and always crowded, rather corresponds to Scott's in the Haymarket. Here you get very good oysters (when in season) and excellent Holstein crayfish, lobsters, etc. The cook at this restaurant has an excellent manner of cooking lobsters, called _Homard chaud au beurre truffe_. It consists of chopped truffles worked up into best fresh b.u.t.ter rolled out, and then laid on the hot lobster.

I subjoin a menu, in order to show the moderate charge for an extremely well-cooked dinner. As a rule a portion of any dish on the bill of fare costs M. 1.25.

MENU.

Hors-d'oeuvre.

Consomme double a la Moelle.

Homard chaud au Beurre Truffe.

Escaloppes de Veau.

Choux de Bruxelles.

Faisan Roti.

Salade.

Fromage, Celeri.

Cafe, Cigare.

1 Bottle German Champagne.

For two people, including the champagne, the total came to 12 marks 75 = 12s. 9d.

As to the German champagne, "Sect," as it is called, they are now making very pleasant light wines of this character in the country at very reasonable prices. They are excellent of their sort, though they are rarely kept long enough in the cellar, and I should certainly advise their being tried, in preference to paying heavily for _soi-disant_ French brands which in Germany are of very doubtful origin. "Herb" does not guarantee what we understand by "dry."

If you wish to sample German dishes well and inexpensively, you could not do better than go to the Rudesheimer in the Friedrichstra.s.se. The house can provide you with an excellent bottle of Rhine wine, having a special celebrity for this.

The Reichshof, in the Wilhelmstra.s.se, is a cafe of a more Bohemian description. It is most frequented towards the evening and for suppers after the theatres; usually a first-cla.s.s but very noisy band is engaged there. It is also a good hotel. It is next door to the British Emba.s.sy.

There are also two cafes in which the military element predominates, one might almost say exclusively. These are Topfer's and the Prinz Wilhelm, both in the Dorotheenstra.s.se. Here the officers usually lunch and make a general rendezvous, often bringing their wives.

There are, of course, plenty of suburban cafes open in the summer, but they are more refreshment establishments, and appeal rather to the general public than to the higher cla.s.s; they are opened or closed according to the seasons.

Bauer's, in Unter den Linden, is also a well-known cafe, and is much frequented by the Berliners; it is, however, more of the refreshment saloon cla.s.s, and is patronised by a large newspaper-reading public, from the fact that there are few of the leading publications in all languages that you would fail to find here. This cafe has become a general rendezvous in the afternoon and evening, and everything supplied there is of the best quality. The walls are decorated with paintings by the eminent German artists of thirty years ago. Upstairs, between 5 and 6 P.M., one sees many of the people of the world of the theatres and music halls.

At Ewest, just off the Friedrichstra.s.se, there are two or three little quiet dining-rooms. The management is not anxious to find accommodation for any except old customers, but the best wine in Berlin is to be obtained there.

The Kaiserkeller, with its rooms decorated splendidly in various styles, one after the model of the Lubeck Schiffergesellschaft, and others after other famous German rooms, is one of the sights of Berlin. It retains an army of cooks and its wine-list is a wonderful one.

If you wish to see the rowdy student life of Berlin, the Bohemian festivity which corresponds to the life of Paris in the _cabarets_ of Montmartre, and if you speak German, go to the Bauernschanke, which has obtained a celebrity for the violence and rudeness of its proprietor, who, as Lisbonne and Bruant used to, and Alexander does in the _cabarets_ of the City of Light, insults his customers to the uttermost and turns out any one who objects. Die Rauberhohle is an inferior imitation of Die Bauernschanke.

A noted night restaurant is Der Zum Weissen Rossl, in which each room is decorated to represent some typical street in Berlin. This is a hostel much frequented by artists.

CHAPTER VIII

SWITZERLAND

Lucerne--Basle--Bern--Geneva--Davos Platz.

Switzerland is a country of hotels and not of restaurants. In most of the big towns the hotels have restaurants attached to them, and in some of these a dinner ordered _a la carte_ is just as well cooked as in a good French restaurant, and served as well; in other restaurants attached to good hotels the _table-d'hote_ dinner is served at separate tables at any time between certain hours, and this is the custom of most of the restaurants in most of the better cla.s.s of hotels. There is in every little mountain-hotel a restaurant; but this is generally used only by invalids, or very proud persons, or mountaineers coming back late from a climb. There is no country in which the gourmet has to adapt himself so much to circ.u.mstances and in which he does it, thanks to exercise and mountain air, with such a Chesterfieldian grace. I have seen the man who, at the restaurants of the Schweitzerhof or National at Lucerne, ate a perfectly cooked little meal which he had ordered _a la carte_ on the day of his arrival in Switzerland, and who was hoping to find something to grumble at, sitting in peace two days later eating the _table-d'hote_ meal at a little table in the restaurant of one of the hotels at Lauzanne or Vevey, Montreux or Territet, after a walk along the lake side or up the mountain to Caux, and four days after one at a long table at Zermatt or the Riffel Alp, talking quite happily to perfect strangers on either side of him and eating the menu through from end to end, more conscious of the splendid appet.i.te a day on the glaciers had given him than of what he is eating. Switzerland entirely demoralises the judgment of a gourmet, for its mountain air gives it undue advantages over most other countries, and an abundant appet.i.te has a way of paralysing all the finer critical faculties.

At one period all hotels in Switzerland were "run" on one simple, cheap, easy plan. There were meals at certain hours, there was a table in the big room for the English, another for the Germans, and another for mixed nationalities. If any one came late for a meal, so much the worse for him or her, for they had to begin at the course which was then going round. If travellers appeared when dinner was half over, they had to wait till it was quite finished; and then, as a favour, the _maitre-d'hotel_ would instruct a waiter to ask the cook to send the late comers in something to eat, which was generally some of the relics of the just-completed feast, the odours of which still hung about the great empty dining-hall.

I fancy that it is a matter of history that M. Ritz, who has since become the Napoleon of hotels, coming as manager to the National at Lucerne and finding this system in practice, put an end to it at once and started the restaurant there, which was and is quite first cla.s.s.

Whether some one else was making history at the Schweitzerhof at the same time in the same way I do not know, but the two hotels have run neck and neck in the excellence of their restaurants, and not only are they first rate, but, as is always the case, the average of the cooking at the other hotels has gone up in sympathy, as the doctors would say, with the two leading caravanserais, and one usually finds that any one who has stayed at Lucerne has a good word to say for his hotel. I was once at Lucerne during race week, and was doubtful whether I should find a room vacant at either of the hotels I usually stay at. A charming old priest, who was a fellow-voyager, suggested to me that I should come to a little hotel hard by the river; and there, though the room I was given was of the very old continental pattern, the dinner my friend ordered for himself and me was quite excellent. I have breakfasted at the buffet at the station and found it very clean, and the simple food was well cooked. There is a restaurant at the Kursaal, but I have never had occasion to breakfast or dine there.

In Northern Switzerland some of the towns have restaurants which are not attached to hotels, and Basle has quite a number of them, though the interest attaching to most of them is due to the quaintness of the buildings they are in or the fine view to be obtained from them rather than from any particular excellence of cookery or any surprisingly good cellar. The restaurant in the Kunsthalle, for instance, is ornamented by some good wall paintings; and by the old bridge there is a restaurant with a pleasant terrace overlooking the river. There is a good cellar at the Schutzenhaus, and there is music and a pretty garden as an attraction to take visitors out to the Summer Casino.

Of the Bern restaurants much the same is to be said as of the Basle ones. Historical paintings are thought more of than the cook's department. The Kornhauskeller, in the bas.e.m.e.nt of the Kornhaus, is a curious place and worth a visit for a meal. At the Schauzli, on a rise opposite the town, from the terrace of which there is a splendid view and where there is a summer theatre, there is a cafe-restaurant, and another on the Garten, a hill whence another fine view is obtainable.

Geneva, for its size and importance, is the worst catered for capital in Europe. Outside the hotel restaurants, none of which have attained any special celebrity, there are but few restaurants, and those not of any conspicuous merit. There is a restaurant in the noisy Kursaal, and two in the Rue de Rhone, and most of the cafes on the Grand Quai are feeding-places as well; but I never ate a dinner yet in Geneva--and I have known the place man and boy, as they say in nautical melodrama, for thirty-five years--that was worth remembering; and though the trout are as palatable as they were when Cambaceres used to import them to France for his suppers, I have never tasted the _Ombre Chevalier_ of which Hayward wrote appreciatively. There are two little out-of-door restaurants which are amusing to breakfast at during the summer. One is in the Jardin Anglais and the other in the Jardin des Bastions. At each a cheap _table-d'hote_ meal is served at little tables. There is also a restaurant in the Park des Eaux Vives.

On the borders of the Lake of Geneva there are many good hotels, though some of the best of them pick and choose their visitors, and writing beforehand does not mean that a room will be found for a bachelor who only intends to stay a few days. The better the hotel the better the restaurant, and if the haughty hotel porter at the station says "No"

very courteously when you look appealingly at him and ask if a room has been kept for you, the only way is to try the next on your list.

Fresh-water fish, fruit, cheese, honey, are all excellent by the lake, and the wines of the Rhone valley are some of them excellent. At Lauzanne, Vevey, Montreux, Territet, the wines of the country are well worth tasting, for in the valley above Villeneuve there are a dozen vineyards each producing an excellent wine; and the vines imported from the Rhine valley, from the Bordeaux and Burgundy districts, give wine which is excellent to drink and curious as well, when the history of the vine is known. Always ask what the local cheese is. There are varieties of all kinds, and they afford a change from the eternal slab of Gruyere.

Of course Switzerland has its surprises like every other country, and one does not expect to find an ex-head _chef_ of Claridge's running a little restaurant by a lake in the Swiss mountains. Mr. Elsener, who is this benefactor to humanity, was the head of the catering department at the Imperial Inst.i.tute when a very praiseworthy effort was made to make a smart dining place in the arid waste called a garden in the centre of the buildings; and he also catered for the Coldstream Guards, so that he started business with a good _clientele_. As a sample of what can be done on the mountain heights, I give the menu of one of the dinners served by Elsener at the restaurant Villa Fortuna:--

Huitres d'Ostende.

Consomme Riche.

Filet de Sole au Vin Blanc.

Tournedos a l'Oth.e.l.lo.

Pet.i.ts Pois. Pommes paille.

Vol-au-vent a la Banquier.

Aspic de foie gras en belle vue.

Melons Glace Venitienne.

Pet.i.t Fours.

Omelette a la Madras.

Pet.i.t Souffle au Parmesan.

Dessert.

N.N.-D.

CHAPTER IX

ITALY

Italian cookery and wines--Turin--Milan--Genoa--Venice-- Bologna--Spezzia--Florence--Pisa--Leghorn--Rome--Naples--Palermo.

Italian Cookery

There is no cookery in Europe so often maligned without cause as that of Italy. People who are not sure of their facts often dismiss it contemptuously as being "all garlic and oil," whereas very little oil is used except at Genoa, where oil, and very good oil as a rule, takes the place of b.u.t.ter, and no more garlic than is necessary to give a slight flavour to the dishes in which it plays a part. An Italian cook frys better than one of any other nationality. In the north very good meat is obtainable, the boiled beef of Turin being almost equal to our own Silverside. Farther and farther south, as the climate becomes hotter, the meat becomes less and less the food of the people, various dishes of paste and fish taking its place, and as a compensation the fruit and the wine become more delicious. The fowls and figs of Tuscany, the white truffles of Piedmont, the artichokes of Rome, the walnuts and grapes of Sorrento, might well stir a gourmet to poetic flights. The Italians are very fond of their _Risotto_, the rice which they eat with various seasonings,--with sauce, with b.u.t.ter, and with more elaborate preparations. They also eat their _Paste asciutte_ in various forms. It is _Maccheroni_ generally in Naples, _Spagetti_ in Rome, _Trinetti_ in Genoa. _Alla Siciliana_ and _con Vongole_ are but two of the many ways of seasoning the _Spagetti_. Again, the delicate little envelopes of paste containing forcemeat of some kind or another change their names according to their contents and the town they are made in. They are _Ravioli_ both at Genoa and Florence, but at Bologna they are _Capeletti_, and at Turin _Agnolotti. Perpadelle_, another pasta dish with a little difference of seasoning, becomes _Tettachine_ when the venue changes from Bologna to Rome.

There are many minor differences in the components of similarly named dishes at different towns; the _Minestrone_ of Milan and Genoa differ, and so does the _Fritto Misto_ of Rome and Turin. I fancy that, as a compensation, only an expert could tell the difference between the soups _di Vongole_ at Naples, _di Dattero_ at Spezzia, and _di Peoci_ at Venice.